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Sugar Free Cinnamon Pecans

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These delicious sweet and salty, sugar free pecans are made sweet naturally- with dates! 

Pecans sweetened by nature!!

We used pecans this time.  With more than 19 vitamins and minerals, fiber, antioxidants, and healthy fats, pecans are a great addition to any child’s diet.

This recipe includes ground up dates for the sweetness, which is a healthy, natural alternative to refined sugars.

Sugar Free Cinnamon Pecans

  • 12 Dates (soaked for 12 hours or longer in water)
  • 5-6  TBL Water
  • 2 tsp. vanilla
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. salt
  • 2 cups pecans

After dates have soaked sufficiently (soft to the touch), place in blender.  Add water, vanilla, cinnamon, nutmeg, and salt and blend until it’s saucy.  Pour over the 2 cups of pecans.

Pour coated nuts onto cookie sheet lined with wax or parchment paper.  Put in oven at the lowest setting your oven can go (170° was mine).  Bake for 2-3 hours, stirring once or twice.

Pecans sweetened by nature!!Pecans sweetened by nature!!

These babies made a great after school snack.  Plus, the little egg holder was the perfect size for portion control.

Kids can't get enough of these sugar free cinnamon pecans!

Sugar Free Cinnamon Pecans

These holiday-favorite spiced nuts get a healthy upgrade with sticky-sweet Medjool dates instead of added sugars.
3 from 2 votes
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: Sugar Free Cinnamon Pecans
Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours
Calories: 554kcal

Ingredients

  • 12 medium dates, Medjool
  • 6 tablespoon water
  • 2 teaspoon vanilla extract
  • 2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 tablespoon salt
  • 2 cup, halves pecans

Instructions

  • Soak dates for 1 hour or longer in water.
  • After dates have soaked sufficiently (soft to the touch), place in blender.
  • Add water, vanilla, cinnamon, nutmeg, and salt and blend until it’s saucy.  Pour over the 2 cups of pecans.
  • Pour coated nuts onto cookie sheet lined with wax or parchment paper.  Put in oven at the lowest setting your oven can go (170° was mine).  Bake for 2-3 hours, stirring once or twice.
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Nutrition

Calories: 554kcal | Carbohydrates: 62g | Protein: 6g | Fat: 36g | Saturated Fat: 3g | Sodium: 887mg | Fiber: 10g | Sugar: 50g

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27 Comments

I just used Ener-G egg replacement, following the instructions for one egg. This whipped up pretty well and the almonds were a big hit at the office.

I was hoping for sgar-free as well. LOVE this! I also love that I NEVER have a problem getting your blog to load on my phone!

I’m so happy to find your blog thru Rebecca Cooper’s blog. This is fantastic information and ideas. From now on I will be following. Thank you for all these ideas and help. The food ideas look so yummy.

I almost cringed when I saw “sugar free” because I was afraid that meant artificial sweeteners (which we don’t use), but I was thrilled to see that you used dates instead! I can’t wait to try these!

Blehh! Can you imagine? I just can’t even stand the taste of artificial sweeteners, (and then of course there is all the unknown harm too!)

I haven’t used dates much…are we talking a long soak for dried dates or is there another way to buy them?

I was thrilled to see an egg-free variant. I’ve got a son with egg allergies, too!

This alone has prompted me to become a member! My husband and I drive a big rig for a iving and its impossible to find anything healthy or fresh to snack on at a truckstop. :-). Ruthie

I’ve made something similar to these but with date syrup from The Date Lady. Boiling the syrup till it forms a soft ball when dropped in cold water, then mixing in some toasted nuts (coco powder & sprinkle of sea salt for a chocolate treat) and left to cool on parchment. Once cooled they have a caramel texture…pop them in the freezer for a brittle! So yummy!!

I’ve been loving your site! I discovered it after I had RNY gastric bypass in September. (down 70lbs!)So many of your recipes have worked perfectly for my new lifestyle. Made your version of sugar free cinnamon nuts this morning. Waiting on them to cool 🙂 thank you for all your wonderful recipes & ideas..I’m hooked!